How to make the best tandoori chicken at home

Ingredients

• 0.5 kg Boneless Chicken Thighs (skinless, trimmed)
• 2 tbsp Yogurt (plain, any type)
• 1 tsp Cooking Salt (regular table salt)
• 1 tsp Ginger Powder (ground ginger)
• 1 tsp Garlic Powder (ground garlic)
• 1 tsp British Coleman’s Mustard (English mustard)
• 1 tsp Mint Sauce (store‑bought) (adds a traditional mint note)
• 1 tsp Kashmiri Chili Powder (mild red chili powder for color)
• 1 tsp Turmeric Powder (ground turmeric)
• 1 tsp Cumin Powder (ground cumin)
• 0.5 tsp Smoked Paprika (adds smoky depth)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Mustard Oil (authentic Bangladeshi flavor)
• 1 tbsp White Vinegar (helps tenderize the meat)
• 1 tbsp Tomato Puree (heaped, for color and flavor)
• 4 tbsp Greek Yogurt (plain, full‑fat)
• 2 tbsp Fresh Mint Leaves (chopped)
• 1.25 tsp Sugar (granulated)
• 0.5 pinch Salt (for sauce)
• 2 tbsp Fresh Coriander (chopped)
• 1 small Red Onion (thinly sliced)
• 1 piece Green Chili (finely chopped, seeds removed for less heat)
• 1 clove Garlic Clove (minced)
• 2 small Tomatoes (seeded and diced)
• 0.5 tsp Salt (for salad)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine yogurt, cooking salt, ginger powder, garlic powder, British Coleman’s mustard, store‑bought mint sauce, Kashmiri chili powder, turmeric, cumin, smoked paprika, lemon juice, mustard oil, white vinegar and a heaped tablespoon of tomato puree. Whisk until smooth and taste for seasoning.

   Time: PT10M

2. Marinate the Chicken

   Add the 0.5 kg of boneless chicken thighs to the bowl. Toss to coat every piece thoroughly. Transfer to a shallow dish, cover with cling film and refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate and the meat tenderize.

   Time: PT2H

3. Make the Mint Yogurt Sauce

   In a small bowl mix Greek yogurt, chopped fresh mint, sugar and a pinch of salt until smooth. Refrigerate until ready to serve.

   Time: PT5M

4. Prepare the Bangladeshi Tomato Salad

   Finely chop fresh coriander, slice the small red onion, mince the garlic clove, finely chop the green chili and dice the tomatoes after removing seeds. Combine all in a salad bowl, add ½ tsp salt and toss with clean hands until evenly mixed.

   Time: PT10M

5. Preheat the Air Fryer

   Set the air fryer to 200 °C and let it preheat for about 5 minutes so the basket is hot when the chicken is added.

   Time: PT5M

   Temperature: 200°C

6. Cook the Chicken

   Arrange the marinated chicken pieces in a single layer in the air‑fryer basket. Cook at 200 °C for 15 minutes, flipping halfway through (after about 7 minutes). Check that the internal temperature reaches 75 °C before removing.

   Time: PT15M

   Temperature: 200°C

7. Plate and Serve

   Transfer the hot tandoori chicken to a serving plate. Drizzle or dollop the mint yogurt sauce over the top. Serve alongside the fresh tomato‑onion‑coriander salad. Enjoy while hot!

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless Chicken Thighs: Chicken breast (same weight)
• Instead of Yogurt: Greek yogurt
• Instead of Ginger Powder: Fresh ginger, grated (1 tsp)
• Instead of Garlic Powder: Fresh minced garlic (1 tsp)
• Instead of British Coleman’s Mustard: Dijon mustard
• Instead of Mint Sauce (store‑bought): Fresh chopped mint (2 tbsp)
• Instead of Kashmiri Chili Powder: Paprika
• Instead of Lemon Juice: Bottled lemon juice
• Instead of Mustard Oil: Vegetable oil
• Instead of White Vinegar: Apple cider vinegar (1 tsp)
• Instead of Tomato Puree: Ketchup (1 tsp)
• Instead of Greek Yogurt: Regular yogurt
• Instead of Fresh Mint Leaves: Mint extract (1/8 tsp)
• Instead of Sugar: Honey (0.75 tsp)
• Instead of Fresh Coriander: Parsley
• Instead of Green Chili: Jalapeño
• Instead of Tomatoes: Vine‑ripe tomatoes

Equipment Needed

• Mixing Bowl
• Whisk or Spoon
• Measuring Spoons
• Measuring Cups
• Knife
• Cutting Board
• Air Fryer
• Silicone Brush
• Small Bowl
• Salad Bowl
• Tongs

Critical Steps — Do Not Skip

• Marinating the chicken for at least 2 hours (overnight preferred)
• Flipping the chicken halfway through air‑frying
• Ensuring the chicken reaches an internal temperature of 75 °C

Chef Tips from the Video

• For extra smoky flavor, add a pinch of charcoal powder (optional) to the marinade
• If you don’t have mustard oil, a drizzle of ghee can mimic the rich aroma
• Serve with a side of basmati rice flavored with a few cardamom pods for a fuller Bangladeshi experience

Troubleshooting

Storage

Refrigerator: Store cooked chicken, mint sauce and salad in airtight containers for up to 3‑4 days

Freezer: Freeze cooked chicken portions (without salad) for up to 2 months; thaw before reheating

Room temperature: Do not leave cooked chicken or dairy‑based sauce at room temperature for more than 2 hours

Make-Ahead Tips

• Marinate the chicken up to 24 hours ahead and keep refrigerated
• Mint sauce can be prepared a day in advance and stored in the fridge
• Chop salad vegetables ahead of time and keep them in a sealed container; toss just before serving

Frequently Asked Questions